Creamy Roasted Parsnip Soup

Creamy Roasted Parsnip Soup

34 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 30 m
Alan Dorchak
Recipe by  Alan Dorchak

“Wintry spices make this a rich, creamy, and flavorful holiday favorite!”

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Ingredients

Adjust Servings

Original recipe yields 10 cups

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Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
  3. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
  4. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  5. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
  6. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  7. Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

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Reviews (34)

Rate This Recipe
mollyaqua
44

mollyaqua

This just tastes like a great big ol' bowl of autumn. So, so, so good. I did make one change to the recipe in that I used ham base rather than chicken base, but other than that I followed to a T. I'm not a big fan of allspice, but once the soup had a chance for all the flavors to meld, it was perfect. I served with little pieces of toasted french bread with parmesan cheese broiled on the toast. Take a chance on a new recipe, I don't think you'll be disappointed with this one.

EverSince
22

EverSince

Made some changes, based on other reviews and a desire to combine this with other root vegetable soup recipes. Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. Sauteed a carrot or two and about six cloves of garlic along with the onion and celery, and used half and half instead of the milk and cream. Definitely took additional stock to thin it sufficiently. Finally, seasoned with the ginger and nutmeg, and added some ground cumin and a few squeezes of lemon. Left out the sugar and other spices. Garnished with snipped chives. Altogether, really complex and delicious, not at all bland. You can really taste the vegetables. Worth investing in all that produce!

Caroline C
15

Caroline C

Definitely my fave soup recipe of the season so far. I omit the brown sugar and the allspice, and I sometimes throw in some cubed leftover baked potatoes to the puree stage (just use my good old immersion stick blender.) So delicious! Thanks, Alan!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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